Sandwich Bread Bagels

Ingredients

1 Slice of yellow bread

Crème Roquefort cream cheese x 20 g

Lettuce leaf (lettuce heart) x 21 g

Thinly sliced, cooked pear x 20 g

Finely chopped red onions x 10,5 g

Walnut pieces x 2 g

1 Slice of tomato bread

St Nectaire cream cheese x 24 g

Thinly sliced fresh tomato x 26 g

Dash of mayonnaise from a squeeze bottle x 8 g

Fresh basil leaves x 0,5 g

Slice of cooked roast pork x 23 g

1 Slice of spinach bread

Brie de Meaux cream cheese x 24 g

Sliced cucumber x 18 g

A few sprigs of dill x 0,5 g

Smoked salmon slices x 25 g

Instructions and assembly

Yellow Bread Bagel with Pear and Roquefort

• Cut out 12 discs, each 9 cm in diameter, per slice of yellow bread (enough for 6 bagels).
• Spread two discs with Crème de Terroir Roquefort cream cheese.
• On one of these two discs, arrange the thinly sliced cooked pear, finely chopped red onion, a few walnut pieces and a few lettuce heart leaves.
• Top it all off with the second bread disc spread with Crème de Terroir Roquefort cream cheese.
• To hold everything together, cut out the centre with a pastry cutter, 3 cm in diameter.

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Red Bread Bagel with Roast Pork

• Cut out 12 discs, each 9 cm in diameter, per slice of tomato bread (enough for 6 bagels).
• Spread two discs with Crème de Terroir Saint Nectaire cream cheese.
• On one of these two discs, arrange the lettuce heart leaves and the fresh tomato slices. Add a dash of mayonnaise, a little finely chopped red onion and a few fresh basil leaves.
• Finally, add the slice of roast pork and top it all off with the second bread disc spread with Crème de Terroir Saint Nectaire cream cheese.
• To hold everything together, cut out the centre with a pastry cutter, 3 cm in diameter.

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Green Bread Bagel with Smoked Salmon

• Cut out 12 discs, each 9 cm in diameter, per slice of spinach bread (enough for 6 bagels).
• Spread two discs with Crème de Terroir Brie de Meaux cream cheese.
• On one of these 2 discs, arrange the lettuce heart leaves and the cucumber slices. Add a dash of mayonnaise, a little finely chopped red onion and a few sprigs of fresh dill.
• Finally, add the smoked salmon slices and top it all off with the second bread disc spread with Crème de Terroir Brie de Meaux cream cheese.
• To hold everything together cut out the centre with a pastry cutter, 3 cm in diameter.

Alternatively

The bagels in this recipe are really colourful. How about using bread slices in other colours? Time to get creative !

Top Tip

The bagel centres weigh 9, 10 and 15g respectively (for yellow, spinach and tomato bread), and can be served as amuse-bouche – simply add a cocktail.

Serving Suggestion

If you are serving these bagels to go, arrange them in a cube-shaped box with a window to show off the colours and assembly.